Table of Contents
Advertisement
MAIN GAS OVEN
BAKE
Heat from bake burner only.
Use this setting for baking, roasting, and casseroles.
•
Open the oven door, with oven/broiler thermostat knob in
the OFF position.
•
Press the thermostat knob for about 1 to 2 sec., release
it immediately.
•
Turn it to the desired oven temperature; if the burner
does not light up, turn the thermostat knob to the OFF
position again and wait 1 minute before repeating the
sequence.
•
The gas oven operation is indicated by the light in the
cavity.
•
Wait 20 sec. before closing the oven door, visually check
that the flame is on through the portholes on the oven
compartment bottom panel. If no flame is visible, repeat
the procedure.
•
After lighting the burner and setting the desired
temperature, wait until the thermometer shows the set
temperature before placing food in the oven.
The BAKE mode is best for baking on one rack:
•
Standard baking: level 3 or 4
•
Baking tall items: level 3
•
Pies: level 2 or 3
•
Large cuts of meat or poultry: level 2.
CONVECTION BAKE
Heat from bake burner and airflow convection with fan.
Cooking with convection has several advantages. In the
convection system, two fans in the back of the oven move
heated air evenly around the cavity, eliminating hot and
cold spots and ensuring temperature is even. Multiple
dishes can be cooked at the same time on different levels,
without having to rotate the pans. For convection, use
shallow bakeware to reduce heat shadows.
Food cooked uncovered will brown evenly and form a nice
crust. Food placed in covered bakeware or delicate
custards do not benefit from convection cooking.
Preheat the oven as for BAKE and turn the function knob to
'CONVECTION' before placing the food in the cavity.
•
Single rack: use the same rack position as bake
•
2 racks: use level 3 and 5
•
3 racks : use level 2, 4, 6.
BROIL
Infrared heat from the BROIL burner in the top of the cavity.
Use this setting for broiling/grilling dark meats 1" thick or
less to rare or medium doneness.
Before turning on the oven, place the rack in the desired
position. After preheating the broiler, center the broil pan
under the broil element.
PREHEATING THE BROILER
It is recommended that you preheat the broil element
before starting to cook. Preheat for 5 minutes then place
food in oven.
•
Open the oven door, with oven/broiler thermostat knob in
the OFF position
•
Press the thermostat knob for about 1 to 2 sec., release
it immediately
•
Turn it to 'BROIL'; if the broiler fails to light up, turn the
thermostat knob to the OFF position again and wait 1
minute before repeating the sequence
•
The gas broil operation is indicated by the light in the
cavity
•
Wait 20 sec. before closing the oven door, visually check
that the flame is on. If no flame is visible, repeat the
procedure.
The broil mode is effective when food is placed on upper
racks.
•
Beef steaks, ground meat patties, and lamb chops 1
inch or less: level 6.
•
Meat 1 inches or more thick, fish, poultry, pork chops,
ham steaks 1 inch or more: level 5.
•
Browning food: level 6.
SPECIAL FUNCTIONS
LIGHT
Use this function to light the oven when the oven is off (for
example to clean the oven). Turn the function knob to
'bake'. DO NOT turn on Oven Temperature Control Knob.
PROOFING
The proof feature maintains the warm, needed for proofing
yeast. It is best to start with a cool oven when using the
proofing function. Turn the function knob to 'light'. DO NOT
turn on Oven Temperature Control Knob. Do not open the
oven door unnecessarily.
CONVECTION DEFROST
Air is circulated by the airflow fans. The fan accelerates
natural defrosting of food without heat. DO NOT leave
defrosted food in the oven for more than two hours. Place
the frozen food on a baking sheet. Turn the function knob to
'CONV'. DO NOT turn on Oven Temperature Control Knob.
41
Advertisement
Table of Contents
Troubleshooting
